Feb 2, 2014

One "Ono" Hawaiian Pound Cake

Lilikoi-Lime Pound Cake
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Lilikoi-Lime Pound Cake

Hawaii purple and yellow lilikoi
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Lilikoi is the Hawaiian word for passion fruit. If you haven't tasted lilikoi, do yourself a favor and find some. Fortunately for the people who live in Hawaii, lilikoi (when in season) and Tahitian limes are plentiful here.

It's easy to extract the juice/pulp from lilikoi, simply cut them in half and spoon out the seeds, which have a pulpy sweet-sour coating on them. The seeds are crunchy, and can be eaten. If you just want the pulp, put the contents of several lilikoi in a blender and pulse once or twice, then strain the seeds out and use the pulp for this recipe. When lilikoi is in season, I freeze the pulp in ice trays, then put the frozen lilikoi cubes into a zip-loc freezer bag for later use. I don't use bottled lilikoi juice or bottled lime juice, they are not the same as fresh.

This beautiful Hawaiian lilikoi-lime pound cake is moist, dense, and has the perfect mix of tropical sweet and tart flavors. The glaze compliments the cake with a wonderful flavor and the surprise of the crunchy seeds. You might even want to double the glaze recipe because it's so "ono".

Gradually add sugar, beating at medium speed until light and fluffy. Add one egg at a time, beating until just blended after each addition.

Stir together flour, baking powder, and salt. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until just blended after each addition. Stir in vanilla, lime zest, and a mixture of fresh lime juice and fresh lilikoi pulp.

Pour batter into a well greased and floured 10 inch (12 cup) Bundt pan*. Bake at 325˚F for about 1 1/2 hours* or until a long wooden pick inserted in center comes out clean. Cool in pan on wire rack for 20 minutes; carefully remove from pan to wire rack to cool completely, then transfer to a large cake plate to apply the glaze. Note: Make sure the cake is completely cool before putting on the glaze.

To make a lilikoi-lime Glaze, whisk together 1 cup powdered sugar, 1 tablespoon fresh lime juice, 1 tablespoon fresh lilikoi pulp/juice, 1 teaspoon lime zest, 1/2 teaspoon vanilla extract, and 2 tablespoons lilikoi seeds with pulp left on, until smooth. Immediately drizzle the glaze over the top of the cake, letting it drip over the sides. Let sit for 1 hour. Makes one "ono" (Hawaiian slang for "delicious") Hawaiian pound cake, or 8 to 10 servings.Note*: You make this recipe in a tube pan or Bundt pan, muffin tins, mini-muffin tins, or loaf pans. Baking time depends on the size of the pan you bake in. Mini muffin tins will take less time.

CHEF JAMES TEMPLE

First of all, thanks for visiting Tasting Hawaii, my way of introducing you to the multi-ethnic cuisine found on these tropical Hawaiian islands.

I'm a retired chef living on the Hawaiian island of Moloka'i. It is small and rural, with a population of only 7,345. This island is tucked away between Oahu and Maui. It's special because the people living here are mostly Hawaiian. They love the old ways of aloha, where family comes first, helping your neighbor is important, and growth and tourism is not in their vocabulary.

In ancient times, it was the task of the men to prepare the food, and men and women ate meals separately. Hawaiians have always loved to cook, and so do I. No matter where you live, we all have one thing in common... FOOD. To me, sharing lives over a meal makes food what it was always meant to be, not just a nourisher, but a uniter of hearts.

After 35 years in the advertising business I thought... it's time to expand my horizons. I decided to make a big change and go back to school... cooking school. In January, 2003 I graduated from the California Culinary Academy in San Francisco, California, with an Associate of Occupational Studies in Le Cordon Bleu, Culinary Arts Degree.

I love living and cooking, especially in Hawaii. I hope you find a recipe on this blog that will become a family favorite, and that you will learn a little about Tasting Hawaii and cooking with Aloha.

Chef James Temple

CHEF JAMES TEMPLE'S COOKBOOKS: "COOKING ON MOLOKA'I"

Cooking in Hawaii is like a painter's pallet, a fusion of flavors from many nationalities, a tropical melting pot that is unique to the culinary world. This 170 page cookbook has over 120 local recipes like: Fried Honey Sesame Shrimp, Chicken Adobo in Coconut Milk, Spicy Thai Beef Salad. and Tahitian Lime Pie. These recipes are some of the best 'grindz' enjoyed on Moloka'i and the Hawaiian islands.

"TROPICAL COOKING"

Did you know that there are over 45,000 tropical islands around the world. This 170 page cookbook has a collection of over 120 tropical island recipes. Recipes like: "Banana Crumble Muffins", "Aruban Citrus Chicken", "Pineapple Rum Cake", "Lime-Garlic Pork Roast", "Black Bean, Heart of Palm, and Corn Salad", "Coconut Crab Cakes with Avocado Mango Salsa", "Coconut Shrimp Hush-puppies", or "Tropical Island Gazpacho", just to name a few.

"AMBROSIA"

In Greek mythology, Ambrosia was the food of the Gods, an elixir of life. Today, Ambrosia is still a word that stands for the best of food, food that is good enough to be eaten by the Greek Gods. This 170 page cookbook has over 120 recipes like: "Roasted Beet Bruschetta", "Cream of Artichoke Soup", Celery Root Salad with Capers and Lemon", "Roast Pork with Dried Fruit", "Shirred Eggs with Lobster", and "Plum Crumble". This is a culinary oasis that will bring fine dining to your world and romance to your plate, whether you are a deity or not.

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CREATIONS BY KIMBERLY

Creations by Kimberly is my wife's company. She specializes in wholesale custom pillow cases, placemats, aprons, tote bags, etc., all in beautiful tropical fabrics. Kimberly's products are sold in retail outlets on most of Hawaii's islands. Click on the logo above to visit her website and see her products.